Roasted Cauliflower, Pancetta and Chickpea Salad Recipe
Serves 4, Easy 30 min
Our delicious roasted cauliflower and chickpea salad is the best way to enjoy a nutritious meal this season. Perfect as a side dish and even better as a meal on its own. Packed with healthy ingredients and a mouthwatering dressing, this quick and easy recipe is irresistible!
Salad Ingredients
1 head cauliflower, trimmed and chopped
350g pancetta, chopped
60ml olive oil
30ml sherry vinegar
750ml sourdough bread, torn into bite-sized chunks
2 garlic cloves, crushed
1 x 400g tin chickpeas, drained and rinsed
100ml fresh flat-leaf parsley, chopped
60ml baby spinach leaves
1ea radicchio, chopped (or mixed lettuce)
Chilli Dressing Ingredients
30ml sherry vinegar
30ml olive oil
1 small red chilli, chopped
5ml castor sugar
Sea salt and freshly ground black pepper, to taste
Method
• Preheat the oven to 200˚C.
• Place the cauliflower, pancetta, 30ml (2tbsp) of the oil and vinegar on a baking tray and toss to combine. Roast for 20 minutes.
• Toss the bread with the garlic and remaining oil and add to the tray. Roast until the bread is golden, about 10 minutes.
• In the meantime, make the chilli dressing. Place the vinegar, oil, chilli, sugar, salt and pepper in a bowl and stir to combine. Set aside.
• Place the cauliflower, pancetta, croutons, chickpeas, parsley, spinach and radicchio in a salad bowl and toss to combine. Spoon over the dressing and serve.